Wine Braised Beef Chuck Roast

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When it comes to braised meats, I love to use my 6-quart ceramic-coated, cast iron Dutch oven. 

The meat releases its' own juices on the stove, then you cover and slow roast it for several hours in the oven. 

Ingredients:

  • 2 packages Beef Chuck Roast, or 4 lbs.
  • 2 tbsp soy sauce. 
  • 1/4 cup white cooking wine.
Directions:
  1. Heat a Dutch oven on the stove-top over medium-high heat. 
  2. Add chuck roast and fry on all sides and ends, flipping every 2 minutes. 
  3. Once about 1/2 cup of juice has been released, add wine and soy sauce and bring back up to a boil (about 3 minutes).
  4. Preheat oven to 225 degrees Fahrenheit. 
  5. Cover Dutch oven with lid and bake for 3 hours. 
  6. Remove from oven and flip roasts. 
  7. Cover and bake again for 1.5 hours. Flip. 
  8. Cover and bake again for 2 hours. 
  9. Separate roast into bite-sized pieces by shredding it with 2 forks, or use a fork and a butter knife. The meat should be submerged in it's own juices now. 
  10. Cover and bake again for 1.5 hours. 
  11. Transfer meat and juice to a glass storage container with lid. Store in the refrigerator (up to 1 week) until ready to reheat in the microwave.
Serve with dinner salad and roasted  carrots, or mashed potatoes.

Serves 6

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